Haunch of Venison, to roast. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for roasting
to serve with
Instructions (9)
  1. Butter and sprinkle your fat with salt.
  2. Lay a sheet of paper over it.
  3. Roll a thin sheet of paste and again another sheet of paper over the paste.
  4. With a packthread tie and spit it.
  5. Baste the sheet of paper with butter, and let the venison roast till done enough.
  6. Be careful how you take off the papers and paste, basting it with some butter during that time, and dredge up.
  7. Then let it turn round some time to give the fat a colour.
  8. The object of pasting is to save the fat.
  9. Have currant-jelly with it, and serve it up.
Original Text
Haunch of Venison, to roast. No. 1. Butter and sprinkle your fat with salt; lay a sheet of paper over it; roll a thin sheet of paste and again another sheet of paper over the paste, and with a packthread tie and spit it. Baste the sheet of paper with butter, and let the venison roast till done enough. Be careful how you take off the papers and paste, basting it with some butter during that time, and dredge up: then let it turn round some time to give the fat a colour. The object of pasting is to save the fat. Have currant-jelly with it, and serve it up.
Notes
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